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This delicious mushroom gravy can be made with any type of stock, but I used beef stock here since I’m going to be serving the sauce with meatloaf.
Ingredients
- ¼ cup butter
- 1 (16 ounce) package sliced mushrooms
- salt to taste
- ¼ cup all-purpose flour, or as needed
- 1 quart beef stock
- 1 pinch ground black pepper to taste
- 1 pinch fresh thyme leaves, to taste
Directions
Step 1
Heat butter in a saucepan over medium heat until it foams. Stir in mushrooms and season with salt. Simmer until liquid evaporates, about 20 minutes.
Step 2
Stir in flour; cook and stir for 5 minutes. Add 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened, stirring often, about 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 133 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat5g | 26% |
| Cholesterol20mg | 7% |
| Sodium63mg | 3% |
| Total Carbohydrate9g | 3% |
| Dietary Fiber1g | 5% |
| Total Sugars3g | |
| Protein6g | |
| Vitamin C12mg | 59% |
| Calcium18mg | 1% |
| Iron1mg | 6% |
| Potassium353mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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